Chicken Pathia Recipe
Easy chicken pathia recipe. Make authentic British Indian restaurant-style chicken pathia at home. This is a sweet, sour, and spicy chicken curry made with tamarind, tomato, and aromatic spices. This easy and delicious chicken curry recipe is made in one-pan on stovetop within 30 minutes. Serve itwith Naan or rice. Here's how to make it with stepwise photos and a quick video tutorial.
Servings: 4 people
Calories: 289kcal
Equipment
- 1 Heavy bottom pot or pan
Ingredients
- 2 tablespoon oil
- 1 finely chopped onion
- 2 teaspoon ginger-garlic paste (or minced garlic and grated ginger)
- 500 g boneless chicken breasts, cut into 1-inch cubes or chicken thighs
- 1 teaspoon paprika or Kashmiri red chili powder
- salt
- 1 teaspoon Kasuri methi (dried fenugreek leaves) skip if not available
- 2 tablespoon medium hot curry powder (if you want to make it at home see recipe notes)
- 400 ml tomato passata or fresh tomato paste (check recipe notes)
- ½ teaspoon tamarind paste substitue with lime and sugar
- 1 tablespoon sugar or jaggery
- 1 teaspoon lemon juice (add as per taste)
- 1 green chili (optional)
- 2-3 tablespoon chopped coriander leaves or cilantro
Instructions
- Heat 2 tablespoons of oil over medium heat in a heavy bottom pan.
- Add the onion and sauté until it becomes light golden. Stir in the ginger-garlic paste and sauté for 30 seconds.
- Add the chicken, stir well, and cook continuously until the color of chicken color changes from pink to white.
- Now add the paprika, salt, kasuri methi, and medium-hot curry powder. Stir to combine.
- Add the tomato passata, tamarind paste, and sugar. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the chicken is cooked through.
- Taste the gravy and adjust the salt and lemon juice according to your preference. Add green chilies. If needed, add a little water to achieve your desired sauce consistency.
- Remove from the heat and garnish chicken pathia with coriander leaves. Serve hot with naan or steamed rice.
Video
Notes
- If you don't have tamarind, you can substitute it with lime or lemon and sugar.
- Add lemon juice only at the end. Tomatoes and tamarind make the Pathia sauce tangy, so taste it first and then add lemon juice as per your preference.
- Do not add more water to the pathia curry sauce. It's meant to be thick, and adding more water will dilute the flavors.
- Pathia curry is a medium-spiced dish. If you prefer it spicy, add more curry powder or opt for a hot curry powder. When using homemade curry powder, increase the quantity of red chili powder to achieve a spicier flavor.
- Tomato passata: You can substitute it with fresh tomato purée. If using fresh purée, add a little ketchup to enhance the concentrated sweet-and-sour tomato flavor.
- Variations: With this recipe, you can make lamb pathia, prawn pathia, or for a vegetarian twist, make paneer or chickpeas pathia.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 1075mg | Fiber: 4g | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 4mg